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Paella pan

RichRich Posts: 67
edited 8:09AM in EggHead Forum
I found a recipe that requires a paella pan. Since my wife is a potter I was thinking of asking her to make one that would fit the inside of a large egg with handles that go "up" instead of "out". Does anyone know if paella pans must be metal or any drawbacks to a ceramic paella pan?


  • GaDawgGaDawg Posts: 178
    I've never heard of a ceramic paella pan, but that
    doesn't mean it couldn't work. There is some good
    information at , and if you
    just google "paella pans" there is loads of information
    available. Good luck.

  • crkscrwcrkscrw Posts: 59
    Rich,[p]You can also go to '' and look under 'paella supplies.'
  • RichRich Posts: 67
    I should have put in my original posting that I tried searching the internet. I found a lot of stuff on Paella pans but nothing on ceramic paella pans.

  • Rich,
    Glazed terracotta paella pans are very common. In Spain (Valencia) at small out of the way restaurants, that is how paella is typically served. Metal pans are more prevalent in larger more commercial restaurants
    The terracotta holds the heat longer than metal pans, and allows for a more leisurely dinner.
    I use an aluminum pan that I found at a small Latin market around the corner from my house, it happens to fit just right.
    Try searching for “cazuelas” this will give you a good idea what they look like. Maybe she can also make a “tagine” while she is at it.[p]Pete

  • fishlessmanfishlessman Posts: 22,972
    with the carbonsteel pans the cooking will stop once you remove it from the heat, the ceramic would continue cooking and may burn the bottom of the rice dish. there is a fine line between the bottom layer getting chewy (good) verse burnt rice. the carbon steel ones also have a dimpled bottom for holding extra oil

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